三种洋葱籽脂肪酸成分的对比研究  

Comparative Analysis of Fatty Acids of Three Allium cepa L. Seeds by GC/MS

作　　者：王强[1] 王刚霞[1] 唐军[1] 张正方[1] 

机构地区：[1]新疆大学理化测试中心,乌鲁木齐830046

出　　处：《中国调味品》2012年第8期93-96,共4页China Condiment

基　　金：新疆维吾尔自治区高校科研计划项目(XJUEDU2011I04)

摘　　要：采用索氏提取法提取洋葱籽油脂肪酸,提取出的脂肪酸经甲酯化处理后用GC/MS法分析和鉴定其组成。三种洋葱籽油中共分离鉴定出23种脂肪酸,主要成分均为亚油酸、油酸和十六烷酸等,其中不饱和脂肪酸占总量的81.35%(白皮)、82.8%(红皮)和78.94%(黄皮)。结果表明,洋葱籽中不饱和脂肪酸含量丰富,且亚油酸含量很高,将其开发成为药食两用功能性调味品,当具有良好应用前景。The fatty acids from seeds oil of the Alliurn cepa L. were extracted by Soxhlet extraction. After esterification, GC/MS were used to analyze their components. 23 components of fatty acid were identified from three kinds of onion seeds oil. The contents of the main fatty acids were linoleic acid, oleic acid and palmitic acid. And the content of unsaturated fatty acids was 81.35% （white）, 82.8% （red） and 78.94% （yellow）. The results indicated that seeds oil of Allium cepa L. riched in unsaturated fatty acids, and the linoleic acid content is abundant. And it has wide application prospers to develop and utilize Allium cepa L. seeds as functional seasoning for both food and medicine.

关 键 词：洋葱籽 脂肪酸 GC/MS 

分 类 号：TS207.3[轻工技术与工程—食品科学]